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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, February 15, 2016

Black Bean Chili with Roasted Peppers

This simple meatless chili is as packed with nutrition as it is with
flavor. Organic black beans, tomatoes, chile peppers, and savory spices come
together quickly and easily—and they’re good for you! Want it completely
vegetarian? Substitute vegetable broth for the chicken broth.

Here’s
the key: quick-roasted chile peppers. Charring the skin of the jalapenos and
poblano infuses a mellow smoky flavor into them and softens the flesh so that
they’re essentially “cooked” before you add them to the chili. If you don’t
have a gas range, char them under a broiler, turning a few times, until the
skin is blistered in spots. Give them a few minutes to steam in a paper bag,
then peel, slice, and drop them in the pot.

Serves 4

Ingredients

2 jalapeno chiles

1 poblano chile

2 tbsp olive oil

2 garlic cloves, finely chopped

2/3 cup chopped onion

2 15-oz cans organic black beans, rinsed and drained

1 cup canned crushed tomatoes

1 cup chicken (or vegetable) broth

2 tbsp chili powder

2 tsp ground cumin

1 tsp crushed dried oregano

sea salt

freshly ground black pepper

shredded cheddar cheese, for serving (optional)

Rinsed, Drained Beans

Preparation

Char the jalapenos and poblano directly over a gas flame, turning as needed, until blistered
and blackened in spots. (Alternatively, broil the chiles, turning a few times, until charred.) Place in a paper bag and close tightly. Let steam 15 minutes.

Remove the chiles from the bag and gently scrape off the loose skin with
a paring knife. Remove the stems and seeds and thinly slice the chiles. Set
aside.

Jalapenos Beginning to Char

Poblano Beginning to Char

Blistered Jalapenos

Blistered Poblano

After Steaming

Peeled Chiles

Sliced Chiles

Heat a soup pot over medium heat and add the olive oil. Add the garlic
and onion and sauté until softened, 3 minutes. Add the beans, sliced chiles,
tomatoes, and next 4 ingredients (through oregano) and season with salt and
pepper.

Bring to a simmer then reduce the heat to low, cover with the lid
slightly ajar, and cook until the flavors blend and the chili is slightly
thickened, 20 minutes.

Garlic and Onion

Ready to Simmer

Divide the chili
among 4 bowls and top with cheddar cheese, if desired.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.